{"version":"https://jsonfeed.org/version/1","title":"La Pizza Pedlar","home_page_url":"https://lapizzapedlar.ca","description":"La Pizza Pedlar","author":{"name":"La Pizza Pedlar"},"items":[{"id":"https://lapizzapedlar.ca/blog/f/neapolitan-pizza-dough-hydration-00-flour-heat---explained","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/95d61644-77cd-4644-be77-ac8dc984ddb8/ChatGPT%20Image%20Feb%2010%2C%202026%2C%2001_17_34%20PM.png\"/><p>Authentic Neapolitan pizza dough is not about toppings. It is about precision — hydration percentage, 00 flour selection, fermentation control, and wood-fired bake temperature.</p>","url":"https://lapizzapedlar.ca/blog/f/neapolitan-pizza-dough-hydration-00-flour-heat---explained","title":"Neapolitan Pizza Dough: Hydration, 00 Flour & Heat - Explained","summary":"Authentic Neapolitan pizza dough is not about toppings. It is about precision — hydration percentage, 00 flour selection, fermentation control, and wood-fired bake temperature.","date_modified":"2026-03-03T18:16:30Z"},{"id":"https://lapizzapedlar.ca/blog/f/understanding-type-00-0-1-2-flour-for-neapolitan-pizza","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/95d61644-77cd-4644-be77-ac8dc984ddb8/ChatGPT%20Image%20Mar%203%2C%202026%2C%2001_31_35%20PM.png\"/><p>When it comes to Neapolitan pizza dough, hydration gets most of the attention.</p>","url":"https://lapizzapedlar.ca/blog/f/understanding-type-00-0-1-2-flour-for-neapolitan-pizza","title":"Understanding Type 00, 0, 1 & 2 Flour for Neapolitan Pizza","summary":"When it comes to Neapolitan pizza dough, hydration gets most of the attention.","date_modified":"2026-03-03T18:15:29Z"}]}